Taro croquette
If possible, let the dough sit overnight to make it easier to handle.
Carefully coat the dough in flour, egg, and breadcrumbs. If any part is not coated, it may burst during frying, so be careful!
Carefully coat the dough in flour, egg, and breadcrumbs. If any part is not coated, it may burst during frying, so be careful!
How to make it
1
Mash the boiled taro with a fork until it is finely mashed. Finely chop the onion
2
Add butter to a frying pan and once melted, fry the onions for 10-15 minutes without browning, then add the minced meat
3
Add [2], Parmesan cheese, and salt to the taro [1], mix, and let sit in the refrigerator
4
Divide the dough into 6 equal parts and shape into ovals. First, add flour, egg, and breadcrumbs in that order
5
Heat oil to 170-180℃ and fry the shaped [4]
6
Heat Worcestershire sauce and tomato sauce in a frying pan, add salt and make the sauce
Ingredients for 1 person
-
- taro
- 4 large pieces
-
- Mixed ground meat
- 100g
-
- Onion
- 1/2 pieces
-
- butter
- 10g
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
- flour
- Appropriate
-
- egg
- Appropriate
-
- Bread crumbs
- Appropriate
-
- Coarsely shredded lettuce
- 3 to 4 sheets
-
- For the Worcestershire
- 2 tbsp
-
- For the tomato sauce
- 100cc
-
- For the salt
- A little
-
- Parmesan cheese
- 10g
[PR]
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